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Green Bean Brussels Sprouts Casserole Keto Friendly

Reinvented Green Bean Casserole adding brussels sprouts, bacon, parmesan cheese and a surprise with pork panko (pork skins)
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Angela Roberts


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  • 2 pounds green beans
  • 2 pounds brussels sprouts
  • 3 pints mushrooms
  • 1/2 pound cooked bacon crumbled
  • 4 tablespoons cream cheese softened to room temperature.
  • 1/4 cup heavy cream.
  • 4 shallots
  • 1 cup pork panko pork rinds breadcrumbs ORDER HERE
  • 1/2 cup parmesan cheese


  • Preheat oven to 400 degrees F.
  • Rinse brussels sprouts, trim ends, cut into quarters.
  • Place brussels sprouts in microwaveable dish, with just enough water to cover bottom. Microwave for 3 minutes. Drain. Set aside.
  • Trim green beans and cut into bite sized pieces. Boil until cooked (you can microwave).
  • Drain. Set aside.
  • Trim mushrooms, slice. Saute in butter.
  • Add in green beans and brussels sprouts.
  • Mix cream cheese with heavy cream.
  • Add in cream cheese mixture. Stir until incorporated.
  • Add bacon and half of the parmesan cheese.

Make Shallot Panko Topping

  • Slice shallots thinly on medium low heat and soften in butter.
  • Add 1/2 cup panko breadcrumbs onto the sliced shallots until the panko is golden.
  • Top casserole with shallots mixture, remaining panko, remaining parmesan cheese .
  • Bake for15 minutes or until Pork Panko is golden brown.
  • Serve immediately.